Pumpkin Cheesecake Recipe [Video]

Catalina Castravet
By Catalina Castravet

Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table. 

We love fall desserts that are easy to make and taste even better! If you are looking for other festive dishes to put on your holiday table, check out our Sweet Potato Bars, Creamy Potato Gratin, or Oven Roasted Turkey Breasts.

Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.  #pumpkin #pumpkincheesecake #cheesecake #thanksgiving #sweetandsavorymeals

Easy Pumpkin Cheesecake

This Pumpkin Cheesecake is rich and creamy, with a crunchy crust. It is topped with fresh cinnamon whipped cream and you can drizzle it with a delicious caramel sauce. I love the fall season, and this is my favorite dessert to enjoy during this time of the year. In addition, with all the holidays around, this dessert is a must-try!

What I love about it is that is not overly sweet, and it has the perfect texture with the ideal amount of pumpkin flavor. When you bake it, your home will smell incredible. You will not want to wait for it to cool off. It is that appealing and delicious!

Also, it tastes pretty much as a rich restaurant-quality cheesecake but with a nice pumpkin flavor. Basically, you end up with a dessert that is not only rich and creamy, but also very seasonal, festive, and very yummy! Give it a try, and you will see why this is one of the best treats you can have for Thanksgiving!

Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.  #pumpkin #pumpkincheesecake #cheesecake #thanksgiving #sweetandsavorymeals

What do you need to make the Best Pumpkin Cheesecake?

For the Crust you will need the following:

  • 2 1/4 cups (302g) gingersnap cookie crumbs
  • ½ cup (140g) unsalted butter, melted
  • 1 tablespoon (42g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Pumpkin Cheesecake Filling:

  • 24 ounces (678g) cream cheese, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour
  • 4 large eggs, room temperature
  • 15 oz can pureed pumpkin
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1/2 tbsp vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 teaspoon ground cloves
  • 1/4 teaspoon ginger

Cinnamon Whipped Cream Topping:

  • 2 cups  heavy whipping cream (cold)
  • 1/2 cup  granulated sugar 
  • 1 teaspoon  vanilla extract 
  • 1 teaspoon  ground cinnamon

Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.  #pumpkin #pumpkincheesecake #cheesecake #thanksgiving #sweetandsavorymeals

How to make Pumpkin Cheesecake?

Although this type of cake requires some extra steps and attention, it is well worth it. Please see the exact recipe card instructions below. Also, watch the short video tutorial attached. But the general steps are as follows:

  • This recipe starts by making the crust: Using a food processor, pulse the gingersnap cookie crumbs until they are finely crumbled. Also, you could use regular graham crackers if you prefer. Then, stir together crumbs with melted butter, brown sugar, ground cinnamon, and nutmeg. Next, transfer the mixture to a 9-inch springform pan, and using a large spoon press it into the bottom of the pan. Bake until lightly browned. 
  • Make the cheesecake filling: Combine the filling ingredients, then pour the filling into the springform pan over the crust. 
  • Bake it: The next step is to bake the cake until the filling is set and browned on top. Once, done cooking, open slightly the oven door, and let the cake rest in the oven for another 45 minutes or so. This will prevent it from cracking. After, remove it from the oven and let cool to room temp before covering with plastic wrap and then chill.
  • Make the whipped cream topping: In a bowl, add the topping ingredients together. Then, beat them on high speed until fluffy, for about 1-2 minutes. Do not overbeat it. 
  • Decorate and serve: Decore the cake with the whipped cream topping. Then, slice it and serve, preferably drizzled with some caramel sauce.

HOW LONG DO YOU BAKE PUMPKIN CHEESECAKE?

As a general rule, you want to bake it for about 50-65 minutes. However, because each oven is different, its best to check on it prior to the 50 minutes mark, not to overbake it.

It will be done, when the edges will be lightly browned and the center just set, and a little jiggly. Remember, it will rest in the oven with the door open and still continue cooking for a bit. Therefore, you do not want to have a firm center prior to resting.

Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.  #pumpkin #pumpkincheesecake #cheesecake #thanksgiving #sweetandsavorymeals

HOW DO YOU KEEP CHEESECAKE FROM CRACKING?

  • To prevent it from cracking, I recommend doing the following:
  • First, ensure that all the ingredients are at room temperature
  • Mix your cheesecake as little as possible once the eggs are added to avoid incorporating extra air into the batter
  • Also, adding some flour to the batter helps to prevent the cracks as well
  • Do not open the door oven while baking the cheesecake. If you open it, the internal temperature will drastically change, and this might result in a crack. 
  • Do not overbake it. The cheesecake is done when the center is slightly wobbly, and the edges are lightly browned and puffy. The center will firm up as it cools in the oven. 

How to Freeze it?

Prior to freezing, let it cool on the counter. You can also chill it in the refrigerator if desired. Once chilled, remove it gently from the springform pan and wrap it with a plastic wrap.

Then, a final layer of aluminum foil. Transfer it to a freezer, and store for up to 3 months. Also, do not freeze the cheesecake with any topping. 

Looking for more Pumpkin or Thanksgiving desserts? Check these out:

Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.  #pumpkin #pumpkincheesecake #cheesecake #thanksgiving #sweetandsavorymeals

Recipe Tips

  • Ensure to use regular cream cheese blocks, not cream cheese spread.
  • Also, the batter ingredients should be at room temperature prior to mixing them in.
  • Similarly important is not to overbeat the batter, as this might cause cracks in the cake.
  • After the pumpkin cheesecake is done baking, cool it in the oven with the door open for about 40-60 minutes. 
  • In addition, you can use pumpkin puree or canned pumpkin pie filling.
  • Feel free to decorate it the way you want, or add other toppings. Caramel, a dollop of ice-cream, berries, sprinkles, etc.
  • If you prefer, use regular graham crackers instead of gingersnap cookies for the crust.

Save Recipe
5 from 8 reviews
Pumpkin Cheesecake
Author: Catalina Castravet Serves: 12 slices
Prep time: 30 minutes Cook time: 1 hour Total time: 7 hrs 30 mins

Ingredients

Crust:

  • 2 1/4 cups  gingersnap cookie crumbs 
  • 1/2 cup  unsalted butter  (melted)
  • 1 tablespoon  packed brown sugar 
  • 1 teaspoon  ground cinnamon 
  • 1/2 teaspoon  ground nutmeg 

Pumpkin Cheesecake Filling:

  • 24 ounces  cream cheese  (room temperature)
  • 1/2 cup  white sugar 
  • 1/2 cup  brown sugar 
  • 1/4 teaspoon  salt 
  • 1/4 cup  all-purpose flour 
  • 4  large eggs  (room temperature)
  • 15 oz  can pureed pumpkin  (or pumpkin pie filling)
  • 1/2 cup  sour cream 
  • 1/2 cup  heavy cream 
  • 1/2 tbsp  vanilla extract 
  • 1 1/2 teaspoons  ground cinnamon 
  • 1/2 teaspoon  ground nutmeg 
  • 1/3 teaspoon  ground cloves 
  • 1/4 teaspoon  ginger 

Cinnamon Whipped Cream:

  • 2 cups  heavy whipping cream  (cold)
  • 1/2 cup  granulated sugar 
  • 1 teaspoon  vanilla extract 
  • 1 teaspoon  ground cinnamon 

Instructions

Cheesecake Crust:

  1. Lightly coat a 9-inch or 10-inch springform pan with nonstick baking spray and set aside.
  2. Wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside.
  3. Add all the ingredients except butter to a large bowl and stir to combine.
  4. Add melted butter and stir until well combined.
  5. Add the mixture to the prepared springform pan and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.
  6. Refrigerate for at least 20 minutes.

Pumpkin Cheesecake Filling:

  1. Preheat oven to 325 degrees F.
  2. In a large bowl, beat cream cheese for 1 minute. Add both sugars, salt, and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
  3. With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
  4. Add pumpkin puree, sour cream, cream, vanilla extract, and spices, beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
  5. Pour the batter into the prepared pan. Level the top with a spatula.

Bake:

  1. Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  2. Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.

Cool:

  1. Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
  2. Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
  3. Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.

Cinnamon Whipped Cream:

  1. Add cold cream, sugar, vanilla, and cinnamon to a large bowl.
  2. Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  3. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto the cheesecake and garnish with pumpkin candies.
Calories: 456 Carbohydrates: 56 Protein: 10 Fat: 22 Saturated Fat: 12 Cholesterol: 112 Sodium: 543 Potassium: 418 Fiber: 2 Sugar: 38 Vitamin A: 6274 Vitamin C: 2 Calcium: 211 Iron: 2
Save Recipe

Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.  #pumpkin #pumpkincheesecake #cheesecake #thanksgiving #sweetandsavorymeals

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Comments

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Turned out perfect and didn’t crack, I will definitely make this again.

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Hi! Glad you liked it. It is one of our favorite holiday desserts to make!))

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robin rue

Yum, that pumpkin cheesecake sounds so good. Save me a slice please.

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Amber Myers

Okay, this looks incredible. I just love my pumpkin stuff. And cheesecake. I need to make this.

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Ice Cream n Sticky Fingers

Cheesecake is one of my favorite dessert choices. I haven't tried making a homemade no-bake cheesecake yet but I want to soon. I'm not a fan of pumpkin but I'll find another flavor to try in its place. Thank you for sharing.

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Marcie W.

Delicious! Cheesecake is my all time favorite dessert. I cannot wait to make this and surprise my kids sometime soon.

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Lian Wright

This looks like an amazing cheesecake to put together! I love how easy it is to do. What a. sweet flavour for the season!

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Beth

Pumpkin cheesecake is so delicious! I love the way you decorated this one!

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Kimberly Storms

It is the season for all things pumpkin isn't it! Now I wonder, is the pumpkin puree can really pumpkin or squash! Can I use fresh pumpkin?

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Victoria

My boys have been on me about making a pumpkin recipe. I've never made a cheesecake before, but this looks delicious.

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Ruth I

Oh I need to try this recipe! It looks so perfect and delicious! Love the pumpkin flavor!

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Ana

I'm always up for anything with pumpkin. And your cheesecake recipe sounds perfect for holidays and Thanksgiving!

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Dhemz

oh, my! That looks really tasty. I'm excited to make one for Thanksgiving. Thanks for sharing!

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Rena

I'm not a fan of the pumpkin craze, but my husband would go crazy for this! His two favorite desserts combined into one!

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Nikka Shae

I love cheesecake, and this cheesecake looks so good! This is the season for this too!

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Tiffany La Forge-Grau

That is such a great combination of recipes! I would love to serve this at a nice family dinner!

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mya kroeplin

well you had me at pumpkin so there is that. I will be saving this to make like next week. I'm out of town this weekend or I would be making it tomorrow. this looks amazing.

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Rachel

Yum, this looks so good. I can't wait to try this out. I love cheesecake.

Reply

CLAIRE BELLEFEUILLE

Can’t wait to try this; good change from the usual pumpkin and apple pie!

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monica Shinnebarger

I am looking for a pumpkin cheese cake without a crust. How would I bake this cheesecake in a pie plate?

Reply

Just skip the crust, this will make too much for a pie, more like two pies.

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